Chocolate Cheese Pie Recipes

Steps:

• In a small saucepan, heat chocolate chips and milk over low heat, stirring until melted. Let cool.
• In a large bowl, beat together sugar and cream cheese.
• Add chocolate mixture and beat until smooth.
• Fold in whipped topping to blend.
• Spoon mixture into pie crust. Freeze about 4 hours to set.

Steps:

• In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

Steps:

• In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling. , In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts. , To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.

Steps:

• Preheat oven to 400 degrees F (200 degrees C)
• Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
• Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
• Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

Steps:

• Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
• Melt chocolate chips in top of a double boiler over hot water. Set aside.
• Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
• Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
• Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
• Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.

Steps:

• In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth.
• Beat in melted chocolate.
• Fold in Cool Whip.
• Spoon into crust.
• Cover and chill until ready to serve.
• Serve with additional cool whip!

Steps:

• Mix the crust ingredients, pack into bottom of a 9x13 baking pan, bake at 325 degrees for about 25 minutes (until crust is light brown). Cool completely.
• Beat together the powdered sugar, cool whip and cream cheese. Set aside.
• Beat together the chocolate pudding and milk, let it set up in the refrigerator for about 5 minutes. Make sure you only put 3 c milk, instead of the amount specified on the back of the pudding box.
• When crust is cool, spread white layer evenly over crust. I find this is easier if you spoon big dollops in many places over crust, as opposed to spooning it all out in one spot. That way the crust isn't as likely to crumble when you spread it evenly.
• Spread the chocolate mixture evenly over the cream cheese mixture.
• Spread cool whip evenly over the chocolate layer. I try to put about as much cool whip on top to be as thick as the other layers.
• Top with chopped nuts, chocolate chips, or anything else that sounds scrumptious.

Steps:

• In a small mixing bowl, beat cream cheese, sugar and 1 tablespoon milk until smooth.
• Gently stir in 1 cup Cool Whip.
• Spread evenly into crust.
• In a large mixing bowl, beat pudding mix and remaining milk on low speed for 2 minutes.
• Pour over cream cheese mixture.
• Chill at least 2 hours.
• Just before serving, garnish with remaining Cool Whip and chocolate morsels.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar, cocoa and melted butter. Beat until smooth. Beat in eggs, milk and vanilla. Pour filling into pie shells.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

Steps:

• Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes. Add melted chocolate; beat on medium speed for 2 minutes.
• Spoon into crust; refrigerate for 1 1/2 hours or until firm. Top with whipped cream.

Steps:

• Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
• Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

Steps:

• In a bowl, beat the cream cheese until smooth.
• Gradually beat in sugar.
• Blend in the sour cream and vanilla.
• FOLD in the whipped topping.
• Stir in the chocolate chips.
• Spoon the mixture into the pie crust.
• Chill until set (at least 4 hours).
• Garnish with more whipped topping, chocolate shavings or fruit if desired.

Steps:

• Heat oven to 350 degrees.
• In large mixer bowl,combine cream cheese and sugar;beat well.
• Blend in cocoa,scraping sides of bowl and beaters frequently.
• Add eggs and vanilla;blend well.
• Blend in whipping cream.
• Pour into crust.
• Bake 35 to 40 minutes. (Center will be soft but will set upon cooling.).
• Cool to room temperature.
• Cover and chill several hours or overnight.
• Garnish with cherry pie filling.